Thanksgiving is around the corner and ribeye roast is perfect to serve for the holidays. Slow cooking at low temperature is key for a tender, moist and juicy roast. I will show you How to Slow Cook a Ribeye Roast in the Oven that everyone will love.
One thing to note, oven temperature varies so you might need to adjust cooking time accordingly. A simple seasoning of salt and pepper would be ideal if serving with sauce.
Cooking at low temperature will render a succulent roast that is cooked evenly. I prefer my roast well done and slow cooking at low temperature does the trick. No pink in my meat. The only caveat, it takes longer to cook.
Press for time, cook at higher temperature at less time. For a quick medium roast, check out my recipe and images for Lemon-Pepper Rosemary Ribeye Roast. Meat at the center is pink with crusty top. I don’t suggest using this method for well-done roast if you like it tender, moist and juicy.
While cooking your ribeye, feel free to roast vegetables at the same time. If temperature is high, cover veggies with foil, 2 minutes before taking out of oven remove foil and brown for 1 – 2 minutes. Get this out of the way and relax.
This is also the time to prepare the sauce for your ribeye roast. Elevate it with Creamy Bearnaise Sauce, Mushroom Sauce or whatever sauce you prefer. Prepare sauce half an hour before roast is ready to serve.
How to Slow Cook a Ribeye Roast in the Oven
I – Prepare the Ribeye Roast
a. Bring it to room temperature.
- Just got it from the store, leave it sitting on your counter for an hour before cooking.
- If frozen, thaw in the refrigerator. This ribeye roast is 6.50 pounds and I had it in the fridge for 2 days. Before cooking, I left it in room temperature for at least an hour.
For a juicy and evenly cooked roast, let the meat come to room temperature before cooking.
b. Season generously with salt and pepper.
- Seasoned roast when seared is flavorful with a crusty exterior.
II – Slow Cooking Ribeye Roast in the Oven
a. Place roast on a roasting pan. I used a standing bone-in ribeye, no need to be on a rack.
b. Pre-heat oven at 450 degrees F. Place uncovered ribeye roast at the lowest rack and sear for 20 minutes. Browning will keep it juicy. Tip: Place a baking sheet at the top rack to slowly cook the exterior.
c. After 15 minutes, set temperature at 300 degrees F. Use a thermometer and cook meat until it reaches desired doneness.
- For rare ribeye roast, cook for 3 hours with internal temperature of 120 degrees F.
- For medium to medium-well ribeye roast, cook for 4 hours. Internal temperature should reach between 135 – 145 degrees F.
- For well-done ribeye roast, after 4 hours cover it with heavy duty foil. Continue baking for another 1 ½ to 2 hours, depending on how well-done you like it. Internal temperature should reach 160 degrees F.
- Note: Oven temperature varies, so adjust cooking time accordingly.
d. Remove from oven, if ribeye roast is uncovered, cover and let it sit for 10 minutes to rest. Roast will continue cooking.
e. This is ready to serve but if you like a flavorful and crusty exterior, brown and caramelize meat. Follow step 3.
III – Brown or Sear in Cast Iron or Pan – (Optional)
a. Heat cast iron over medium to high heat, add some oil dripping and olive oil or butter.
b. This is going to be a quick process. Sear each side for a minute or two. Leave it longer for a crustier exterior.
Slow cooking at low temperature is key for a tender, moist and juicy roast.
- 6.5 pounds bone-in ribeye roast thaw and bring to room temperature
- salt and pepper
- 3 tablespoons olive oil or butter
- Thaw frozen bone-in ribeye roast in fridge. Remove from refrigerator and let it come to room temperature for an hour.
- Season generously all sides of ribeye roast with salt and pepper.
- Pre-heat oven at 450 degrees F. Sear bone-in ribeye roast for 20 minutes to brown and caramelize the surrounding area for a flavorful juicy meat.
- After 20 minutes, slow cook ribeye roast at 300 degrees F. Use a thermometer to check for doneness.
- For rare bone-in ribeye roast, cook for 3 hours with internal temperature of 120 degrees F.
- For medium to medium-well bone-in ribeye roast, cook for 4 hours. Internal temperature should reach between 135 - 145 degrees F.
For well-done bone-in ribeye roast, after 4 hours cover the ribeye roast with a heavy duty foil. Continue baking for another 1 ½ to 2 hours, depending on how well-done you like it and internal temperature should reach 160 degrees F.
- Remove from oven and let it rest for 10 minutes. Cover ribeye roast with heavy duty foil, if not covered.
- This is ready to serve. If you prefer a crustier caramelize exterior place it on a cast iron or pan.
- Heat 3 tablespoons olive oil or butter with 2 tablespoons of ribeye dripping over medium to high heat. Sear or brown for a minute or two to caramelize meat.
- Serve with your favorite sauce and a side of veggies. Enjoy!
As an experiment, I placed a baking sheet at the top rack above the ribeye roast to slow down cooking of top of roast. This is optional.